Food waste monitoring and road map project
European Commission is preparing a statue draft about measurement of food waste. The statue will be come as delegated act for member states in early autumn 2019. According to statue the member states have to report their food waste level to commission since 2020.
|Food waste = inedible (like bones and peels of fruits) and edible food which is not utilized as human consumption, feed or other value components.
Edible parts of food waste = originally edible food which is not utilized as human consumption, feed or other value components.
In Spring 2018 Natural Resources Institute Finland (Luke) started a three-year project (Food waste monitoring and road map) which aim is to build a national monitoring system together with food chain actors and ministries. In the project will be develop tools to monitor food waste and will be produced a one-year baseline information about food waste and food losses amounts in the whole food chain. The primary emphasis is on the edible food losses but also amount of inedible food waste will be followed.
In addition to amounts of food waste also key tools to reduce food waste and losses in the whole food chain will be identified. In the project will be organized workshops for the whole food chain which aim is to create national road map in order to reduce and monitor food waste. The goal is to make road map a constantly update tool which advance reduce of food losses to most cost effective and holistic direction. The project is in close collaboration with a EU funding Life IP Circwaste project. By drawing up the road map a food waste flows in the whole food chain and interface of chain, voluntary tools to reduce food waste and legislation will be taken into account. The whole food sector and its stakeholders will participate to write out the road map and the whole food chain are trying to tie to goals. The road map is also notable for EU commission since based on the road map the commission will evaluate the potential to reduce food waste and losses and set targets to reduce food waste.
The project consist of six work packages covering the whole food chain: Primary production, food industry, retail, restaurants and hospitality sector as well as households.